• Whisk flour, baking powder and salt in a small bowl. Beat butter, sugar, egg, egg yolk and vanilla in a large bowl until blended. Stir in flour mixture. Gather into a ball; wrap in plastic. Refrigerate 2 hours.

  • Heat oven to 350°. Roll out dough with a lightly floured rolling pin on a floured surface to 3/8-inch thickness. Cut with assorted-size snowflake cookie cutters. Place on ungreased baking sheets, 1 1/2 inches apart. Bake 10 to 12 minutes, until just browned at edges. Remove cookies to a wire rack to cool.

  • Spread some of the cookies with thinned Royal Icing; let dry. Pipe designs onto cookies with thicker icing; sprinkle with sugar or top with silver dragees. Let icing dry 1 hour before stacking cookies.


Recipe courtesy of Family Circle's, Julie Miltenberger, Executive Food Editor 20+ years working in the magazine test kitchen; avid baker; contributor to four Family Circle cookbooks


"When cutting out cookies, tightly fit shapes together, almost like a puzzle, so there won't be as many scraps to re-roll."

Nutrition Facts

178 calories; 5 g total fat; 43 mg sodium. 32 g carbohydrates; 2 g protein;